HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
Andouille and Sweet Potato Pie
| Andouille and Sweet Potato Pie | Print |
Recipe By: Alice Morrow
Andouille and Sweet Potato Pie
Ingredients
- 1 lb. of small sweet potatoes or yams, pierced with fork
- 1 c. yellow cornmeal
- 1 c. flour
- 1 t. salt, plus more for seasoning
- 1 stick plus 2 T. butter, cubed and chilled
- ¼ c. plus 2 T. ice water
- 1 T. olive oil
- ½ lb. Andouille sausage, cut into 1” pieces
- 1 small Vidalia onion, finely chopped
- 1 T. minced garlic
- 1 t. dried sage, crumbled
- 1 c. heavy cream
- Fresh pepper
- 3 large egg yolks
Instructions
- Preheat oven 350. Wrap pierced potatoes in foil and bake 45 minutes or until soft. Let potatoes cool.
- In food processor, combine cornmeal and flour with 1 t. of salt.
- Add the chilled butter cubes and pulse until mixture resembles coarse meal.
- Add ice water and pulse until dough comes together.
- Turn dough onto a work surface and knead until smooth.
- Lightly flour work surface and roll out dough to a 13” round, about ⅓” thick.
- Ease dough onto 9” glass pie plate. Trim the overhand, then fold it under itself and crimp decoratively.
- Prick the bottom of crust several times with a fork.
- Line the dough with foil and fill with pie weights. Bake 30 minutes, until crust is barely set. Remove weights and foil and bake 10 minutes longer, until crust is dry and very lightly browned.
- In large skillet, heat olive oil. Add sausage and cook, stirring constantly, until lightly browned, about 5 minutes. Add onion, garlic and dried sage and cook until onion is soft. Let cool slightly.
- Peel potatoes and transfer to food processor.
- Add the cream and puree until very smooth. Season with salt and pepper.
- Add yolks and process until incorporated.
- Transfer filling to a large bowl and add the Andouille mixture.
- Scrape the filling into crust and bake for 45 minutes, until custard is set.
- Let cool 20 minutes, then cut into wedges.
Notes
*****Serve with a nice tangy type of cole slaw. The pie can be refrigerated overnight and rewarmed before serving.
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